Lightly poached scallops served atop a creamy bed of cheese-spiked grits are irresistible, especially when topped with hazelnuts. The nuts have a buttery crunch and a garnish of snipped chives brings welcome color as well as green onion-like pizzazz.

At first glance, the dish may seem time consuming to prepare, but with organization all three elements can be cooked at the same time. Get the grits going, then start the scallops. After the scallops come off, toast the hazelnuts in a little butter. By the time the scallops and nuts are ready, the fifteen-minute bubble of the grits should be complete. Voila!

Poached Scallops with Cheesy Grits

Yield: 4 servings

INGREDIENTS

4 cups chicken broth

1 cup water

1 cup quick-cooking grits, see cook’s notes

1/4 cup grated Parmesan cheese

6 tablespoons butter, divided use

Salt and pepper to taste

2 large garlic cloves, peeled, smashed

1 large shallot, peeled, sliced crosswise

2 cups sauvignon blanc wine

18 medium sea scallops or 12 large scallops, about 1 to 1 1/4 pounds

1/2 cup roasted hazelnuts, coarsely chopped, see cook’s notes

Garnish: snipped chives or sliced green portion of green onion

Cook’s notes: Boxes of quick-cooking grits are generally stocked next to the oatmeal at the supermarket. They are made from corn that is ground into a coarse meal and then boiled.

I buy whole roasted hazelnuts at Trader Joe’s. If you prefer, substitute almonds.

PROCEDURE

1. In large saucepan, bring broth and water to boil. Stir in grits in a thin stream. Lower heat to medium-low and simmer 15 minutes, stirring occasionally. Off heat, stir in cheese and 2 tablespoons butter. Season with salt and pepper to taste.

2. Meanwhile, while grits cook, place 2 tablespoons butter in large saucepan. Place on medium heat. Add garlic and shallot; cook 2 minutes or until shallot softens. Cautiously pour wine into pan (it may sputter). Bring to simmer; add scallops. Simmer until scallops are just barely cooked, about 4 to 7 minutes depending on size. Discard poaching liquid. In small skillet melt 2 tablespoons butter; add nuts and cook until heated through and toasted, about 1 minute.

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